Potato Croquettes
I've been making these croquettes for about 15 years and is my children's favorite dish of mine.
The key is condensed milk and raw onion.
I used to add sugar to the filling, but I realized that condensed milk results in a creamier finish.
The raw onion will cook through when the croquettes are deep-fried, and will add flavor.
I've based these tips off cookbooks. Recipe by Puyomi.
Potato Croquettes
I've been making these croquettes for about 15 years and is my children's favorite dish of mine.
The key is condensed milk and raw onion.
I used to add sugar to the filling, but I realized that condensed milk results in a creamier finish.
The raw onion will cook through when the croquettes are deep-fried, and will add flavor.
I've based these tips off cookbooks. Recipe by Puyomi.
Cooking Instructions
- 1
Chop the onion finely. Reserve 1/4 for later.
- 2
Peel the potatoes and chop roughly. Wrap in cling film and microwave for 10 minutes. Once a skewer pierces through easily, they're done. Let steam in the microwave to cool.
- 3
Heat 1 tablespoon of oil in a frying pan and sweat the onion. Then add the minced meat and fry until it has cooled. Add the salt, soy sauce, pepper, nutmeg and condensed milk.
- 4
Mash the potatoes with a potato masher. Add Step 3 in the frying pan (including the cooking liquid) and the reserved onions and combine.
- 5
Add the milk and stir well. Your bowl should look like this.
- 6
It is still quite hot, but shape this mixture into small portions so they cool quickly.
- 7
Shape into patties and coat with flour, egg and panko (in this order). If you don't coat them well, they may burst when deep-frying.
- 8
After they are coated, neaten the shapes once more. It's best to let chill in the fridge for a while until deep-frying but you can fry them up.
- 9
Deep-fry in 180°C oil that comes up to 2 cm of a small pan until golden brown. I used a low-cal oil this time.
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